Easy recipe
Easy recipe star rating of 4 out of 5. Boil spaghetti in a large pan according to pack instructions.
Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan. Make your own jar of classic pesto with our easy recipe. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links, please read the fine print here.
Love this Easy, Fast Mak Kimchi recipe? Check out our other fabulous Korean Food Recipes! If you’ve been with me for a while, you’re well aware of my undying love for kimchi. Yes, it is stinky and bubbly and more than a little wild, but WOWZA the taste and the texture are so worth it. Kimchi comes in almost as many forms as there are vegetables because nearly any vegetable can be fermented.
They range from super mild smell to mega funky and mellow to melt-your-face-off spicy and there is one for every possible point in between. The kimchi recipe that I’m sharing today is my family’s favourite version. It’s like yogurt on steroids, people. That’s how good it is for you! Health Magazine named kimchi one of it’s Top 5 World’s Healthiest Foods. It is is low in calories and fat and high in dietary fiber and wicked high in Vitamins A, B, and C. Koreans eat a little kimchi with each meal or at least once a day.
Kimchi is credited with helping most Koreans avoid obesity by virtue of its ability to satisfy even while being low calorie and low fat. Seoul National University conducted a study and claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same cultured bacteria found in kimchi. How to Make Kimchi Let’s get cracking and make some kimchi, shall we? In other words, it’s already cut up and ready to shovel into your mouth. This version is FAR easier to make and far faster to be ready.
Bonus, it is way easier to eat straight from the jar with a pair of chopsticks or a fork. Napa Cabbage for mak kimchi at www. Do I need special tools to make kimchi? All you really need is a knife, a cutting board, and a big bowl.
You will need a couple of ingredients that you may not have purchased before, but never fear, they’re not hard to find these days and I’ve included links to them below. To begin with, you’ll need a big old head or two of Napa cabbage. I had two heads like the one above weighing in at about 3 pounds each. It yielded, when all was said and done, about 3 quarts of kimchi, so that was perfect for me. You can cut that back if you think you can’t consume that amount of our Easy, Fast Kimchi recipe or Mak kimchi. But I find all sorts of places to tuck it in, so it’s not an issue here and it’s only my husband, myself, and two of our boys who eat it. Napa cabbage ready to be prepped for mak kimchi at www.
Lob your cabbages in half lengthwise. Use a paring knife to remove the gnarly core from them before cutting in half lengthwise again, leaving you with quarters. Cut across the quarters to make bite-sized squares of cabbage. I usually shoot for 2-inch squares.
Salting vegetables for mak kimchi at www. Toss the veggies and massage the mixture until the cabbage just starts to wilt. Pour in enough cold water to over all the cabbage and carrots by a bit. It doesn’t have to be swimming in water, just covered. Brining vegetables for mak kimchi on www. Stir it up with your hands and let it rest at room temp for a couple of hours.
